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Lunch box ideas: alternatives to sandwiches

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You may get creative with packed lunches during the first week of school, but most people start with a lunch routine that can get boring. These lunch box ideas without sandwiches are sure to liven up your lunch boxes. If you’re in trouble at lunch, be it for school or the office, try these primal sandwiches alternatives!

Buffalo Ranch Chicken Stuffed Bell Pepper Lunch Recipe

ingredients

Directions

Preheat your oven to 350 degrees Fahrenheit. Mix the chicken with the olive oil, pepper, dill, garlic, salt and the juice of half a lemon.

Place the chicken on a baking dish and bake for 25-30 minutes or until the internal temperature of the chicken reaches 165 degrees on a meat thermometer.

Chop the meat with two forks. Add the juice of the remaining half of a lemon, celery, onion, ranch and buffalo dressing and mix. Spoon the pulled chicken into the pepper halves and top with chopped dill.

To press

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description

Buffalo ranch chicken in colorful bell pepper bowls.



Preheat your oven to 350 degrees Fahrenheit. Mix the chicken with the olive oil, pepper, dill, garlic, salt and the juice of half a lemon. Place the chicken on a baking dish and bake for 25-30 minutes or until the internal temperature of the chicken reaches 165 degrees on a meat thermometer.

Chop the meat with two forks. Add the juice of the remaining half of a lemon, celery, onion, ranch and buffalo dressing and mix. Spoon the pulled chicken into the pepper halves and top with chopped dill.

  • Category: Lunch dinner
  • Method: to bake
  • Kitchen: American

nourishment

  • Serving size: 1/6 of the recipe
  • Calories: 305.1
  • Sugar: 3.2 g
  • Sodium: 474.4 g
  • Fat: 17.1 g
  • Saturated fatty acids: 2.7 g
  • Unsaturated fat: 5.2 g
  • Trans fats: .09 g
  • Carbohydrates: 5.31 g
  • Fiber: 1.9 g
  • Protein: 30.4 g
  • Cholesterol: 80.3 g
  • Net carbohydrates: 5.31 g

Keywords: stuffed peppers, buffalo chicken, ranch chicken

Chipotle Chicken Salad Wraps Lunch Recipe

ingredients

  • 1 1/4 pounds. Chicken fillet / breast
  • 1/2 sliced ​​onion
  • 1 1/2 tbsp. Primal Kitchen avocado oil
  • 1/2 tsp. Chili powder
  • 1/2 tsp. paprika
  • 1/2 tsp. Garlic powder
  • 1/4 tsp. salt
  • Juice of 1 lime
  • 1/3 cup Primal Kitchen Chipotle Lime Mayo
  • 1 sliced ​​avocado
  • 5 slices of cooked bacon
  • 1-2 roasted red peppers, sliced
  • 1-2 heads of green lettuce

Directions

Preheat your oven to 375 degrees Fahrenheit. Mix the chicken and the sliced ​​onion with the avocado oil, chilli powder, paprika, garlic powder, salt and the juice of half a lime.

Place the chicken and onion on a sheet pan and bake for 20-25 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.

Chop the chicken and mix the chipotle and lime mayo with the chicken and onion mixture.

Place a square piece of parchment in a diamond shape in front of you, with the sharp edges facing north, south, east, and west. Place 3 pieces of lettuce next to each other horizontally, then 2 or 3 more pieces of lettuce vertically so that you have a bed of lettuce for your wrap.

Spread a scoop of chicken salad on top of the salad wrap. Place a slice of bacon and red pepper on top, along with a few slices of avocado. Carefully take the bottom piece of parchment (the piece closest to you) and fold it over the wrap like you’re rolling a burrito. Wrap it tightly so that the lettuce folds over the fillings on the parchment. Tuck the sides of the parchment towards the center and keep rolling the wrap so that it resembles a wrap or burrito shape.

Halve the wrap and secure it with a couple of toothpicks so that it doesn’t dissolve.

Repeat with the remaining wraps. When you’re ready to eat, peel the parchment away from the salad as you eat it.

To press

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description

Smoky chipotle chicken in a cool salad wrap with bacon, avocado and roasted red peppers.



scale

ingredients

1.25 Pound. Chicken fillet / breast

1/2 sliced ​​onion

1.5 tbsp. Primal Kitchen avocado oil

1/2 tsp. Chili powder

1/2 tsp. paprika

1/2 tsp. Garlic powder

1/4 tsp. salt

Juice out 1 lime

1/3 cup Primal Kitchen Chipotle Lime Mayo

1 sliced ​​avocado

5 cooked bacon slices

12 roasted red peppers, sliced

12 Heads of green lettuce


Preheat your oven to 375 degrees Fahrenheit. Mix the chicken and the chopped onion with the avocado oil, chili powder, paprika, garlic powder, salt and the juice of half a lime. Place the chicken and onion on a sheet pan and bake for 20-25 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.

Chop the chicken and mix the chipotle and lime mayo with the chicken and onion mixture.

Place a square piece of parchment in a diamond shape in front of you, with the sharp edges facing north, south, east, and west. Place 3 pieces of lettuce next to each other horizontally, then 2 or 3 more pieces of lettuce vertically so that you have a bed of lettuce for your wrap.

Spread a scoop of chicken salad on top of the salad wrap. Place a slice of bacon and red pepper on top, along with a few slices of avocado. Carefully take the bottom piece of parchment (the piece closest to you) and fold it over the wrap like you’re rolling a burrito. Wrap it tightly so that the lettuce folds over the fillings on the parchment. Pin the sides of the parchment towards the center and keep rolling the wrap so that it resembles a wrap / burrito shape. Halve the wrap and secure it with a couple of toothpicks so that it doesn’t dissolve.

Repeat with the rest of the wraps. When you’re ready to eat, peel the parchment away from the salad as you eat it.

  • Category: Lunch dinner
  • Method: to bake
  • Kitchen: American

nourishment

  • Serving size: 1 wrap
  • Calories: 457.5
  • Sugar: 4.1 g
  • Sodium: 871.6 mg
  • Fat: 27.4 g
  • Saturated fatty acids: 5.1 g
  • Unsaturated fat: 19 g
  • Trans fats: 0.1 g
  • Carbohydrates: 11.6 g
  • Fiber: 4.7 g
  • Protein: 40.1 g
  • Cholesterol: 114.9 g
  • Net carbohydrates: 6.82

Keywords: Chicken Salad Wrap, Salad Wrap Sub, Salad Wrap Sandwich, Chipotle Chicken Sandwich, Gluten Free Chicken Sandwich

Classic-golden-Hawaiian-mango-jalapeno-BBQ sauces


About the author

A Missouri-based food blogger, recipe developer, and personal cook, Priscilla specializes in low-carb, paleo, gluten-free, ketogenic, vegetarian, and low-FODMAP cuisine. See what she’s cooking Priscilla cooks, and follow their culinary adventures Instagram and Pinterest.

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Thank You For Reading!

Reference: www.marksdailyapple.com

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